Determination of β-carotene in Carrot (Daucus carota L.) Plants Regenerated from Stems Callus

Various analytical approaches for determining β-carotene in vegetable crops and commercial dosage forms have been documented. However, neither the qualitative nor quantitative environmental safety and greener aspects of the literature analytical methodologies of β-carotene analysis have been assessed. As a result, the goal of this research is to develop and validate a reversed-phase “high-performance thin-layer chromatography (HPTLC)” approach for determining β-carotene in traditional (TE) and ultrasound-assisted (UBE) extracts of different fractions of Daucus carota (L.), Ipomea batatas (L.), and commercial formulation. The greener mobile phase for β-carotene analysis was a ternary mixture of ethanol, cyclohexane, and ammonia (95:2.5:2.5, v v v−1). The detection of β-carotene was done at a wavelength of 459 nm. In the 25–1000 ng band−1 range, the greener reversed-phase HPTLC approach was linear. Other validation factors for β-carotene analysis, including as accuracy, precision, robustness, and sensitivity, were likewise dependable. The contents of β-carotene were found to be maximum in hexane: acetone (50:50%) fractions of TE and UBE of D. carota and I. batatas compared to their acetone and hexane fractions. The amount of β-carotene in hexane: acetone (50:50%) portions of TE of D. carota, I. batatas and commercial formulation A was estimated to be 10.32, 3.73, and 6.73 percent w w−1, respectively. However, the amount of β-carotene in hexane: acetone (50:50%) portions of UBE of D. carota, I. batatas and commercial formulation A was estimated to be 11.03, 4.43, and 6.89 percent w w−1, respectively. The greenness scale for the proposed HPTLC strategy was calculated as 0.81 using the “analytical GREEnness (AGREE)” method, indicating that the proposed HPTLC methodology has good greenness. The UBE approach for extracting β-carotene outperformed the TE procedure. These results indicated that the greener reversed-phase HPTLC approach can be utilized for the determination of β-carotene in different vegetable crops, plant-based phytopharmaceuticals, and commercial products. In addition, this approach is also safe and sustainable due to the utilization of a greener mobile phase compared to the toxic mobile phases utilized in literature analytical approaches of β-carotene estimation.

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Total β-carotene of β-carotene carrot powder (Daucus Carota L.) encapsulation result

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/443/1/012063 ◽

2020 ◽

Vol 443 ◽

pp. 012063

Author(s):

M Rifqi ◽

I S Setiasih ◽

Y Cahayana

Keyword(s):

Daucus Carota ◽

Daucus Carota L ◽

Β Carotene

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Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin)

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i3.11644 ◽

2019 ◽

Vol 4 (3) ◽

pp. 47-54

Author(s):

Rahmatul Ulya ◽

Dewi Yunita ◽

Sri Haryani

Keyword(s):

Vitamin A ◽

Daucus Carota ◽

Citrus Sinensis ◽

Block Design ◽

Frozen Food ◽

Daucus Carota L ◽

Randomized Block Design ◽

Stabilizer Concentration ◽

Frozen Dessert ◽

Β Carotene

Abstrak.. Velva adalah salah satu frozen dessert (makanan beku) yang banyak digunakan sebagai makanan pencuci mulut dimana bahan bakunya terdiri dari buah atau sayur. Pada pembuatan ini, kombinasi wortel-jeruk dipilih karena wortel termasuk salah satu sayuran sumber β-karoten dan mengandung vitamin A. Sedangkan penambahan sari jeruk untuk mengurangi bau langu pada wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola non faktorial. Faktornya adalah jenis penstabil (J) yang terdiri dari 3 taraf yaitu J1 = CMC, J2 = karagenan dan J3 = gelatin. Rancangan ini menggunakan satu faktor yang terdiri dari 3 taraf dengan menggunakan 3 kali ulangan sehingga akan diperoleh 9 satuan percobaan. Analisis yang dilakukan terhadap velva wortel meliputi overrun, daya leleh, organoleptik (hedonik), total kalori dan β-karoten. Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada overrun dan daya leleh saling berkaitan yaitu semakin tinggi overrun pada velva maka semakin rendah daya leleh yang dihasilkan. Pada uji organoleptik semakin tinggi konsentrasi penstabil yang ditambahkan pada velva wortel pada setiap perlakuan maka akan memberikan pengaruh terhadap kelembutan dan warna velva wortel yang dihasilkan. Karakteristik fisik yang dihasilkan yaitu overrun berkisar 4,98 – 13,18% dan daya leleh berkisar 5,18 – 9,28 menit/g. Uji organoleptik (hedonik) yang dihasilkan yaitu tekstur berkisar 2,91 – 4,33 (tidak suka – suka). Karakteristik kimia yang dihasilkan yaitu total kalori 67,8 kkal/g (velva rendah kalori) dan β-karoten 1.528,79 µg/g.(Production Of Carrot (Daucus carota L.) - Orange (Citrus sinensis) Velva With Variations Of Stabilizers (CMC, Caragenan and Gelatin))Abstract. Velva is one of frozen dessert (frozen food) which is widely used as a dessert where the ingredients consist of fruit or vegetables. In this preparation, a combination of carrots is chosen because carrots are one of the vegetables which are sources of β-carotene and contain vitamin A. While the addition of orange juice to reduce the smell of unpleasant carrots. This research was conducted using Randomized Block Design (RBD) with a non factorial pattern. The factor is the type of stabilizer (J) which consists of 3 levels, namely J1 = CMC, J2 = carrageenan and J3 = gelatin. This design uses one factor consisting of 3 levels using 3 replications so that 9 units will be obtained. Analysis carried out on carrot velva includes overrun, melting power, organoleptic (hedonic), total calories and β-carotene. Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the overrun and melting power were interrelated, namely the higher the overrun of the velva, the lower the yield power produced. In the organoleptic test the higher the stabilizer concentration added to the carrots velva in each treatment will give effect to the softness and velva color of the carrots produced. The physical characteristics produced were overrun ranging from 4.98 - 13.18% and melting power ranged from 5.18 - 9.28 minutes / g. The resulting organoleptic (hedonic) test is texture ranging from 2.91 - 4.33 (dislike - like). The chemical characteristics produced are total calories 67.8 kcal / g (low calorie velva) and β-carotene 1,528.79 µg/ g.

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Determination of falcarinol in carrot (Daucus carota L.) genotypes using liquid chromatography/mass spectrometry

Food Chemistry ◽

10.1016/j.foodchem.2008.10.042 ◽

2009 ◽

Vol 114 (3) ◽

pp. 1083-1090 ◽

Cited By ~ 37

Author(s):

Eva-Maria Pferschy-Wenzig ◽

Verena Getzinger ◽

Olaf Kunert ◽

Karin Woelkart ◽

Johann Zahrl ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Daucus Carota ◽

Liquid Chromatography Mass Spectrometry ◽

Daucus Carota L ◽

Chromatography Mass Spectrometry

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A novel β-carotene–associated carrot (Daucus carota L.) pectic polysaccharide

Nutrition ◽

10.1016/j.nut.2016.01.002 ◽

2016 ◽

Vol 32 (7-8) ◽

pp. 818-826 ◽

Cited By ~ 6

Author(s):

Sindhuja H. Natarajmurthy ◽

Marjan Askari ◽

Srinivas Pullabhatla ◽

Shylaja M. Dharmesh

Keyword(s):

Daucus Carota ◽

Pectic Polysaccharide ◽

Daucus Carota L ◽

Β Carotene

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Bioavailability of all-trans- and 9-cis-β-carotene from raw and boiled carrots (Daucus carota L.)

Proceedings of The Nutrition Society ◽

10.1017/s0029665110003253 ◽

2010 ◽

Vol 69 (OCE6) ◽

Author(s):

S. A. Aherne ◽

M. A. Jiwan ◽

T. Daly ◽

L. O'Sullivan ◽

N. M. O'Brien

Keyword(s):

Daucus Carota ◽

Daucus Carota L ◽

Β Carotene

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Penentuan β-karoten dalam buah wortel (Daucus Carota) secara kromatografi cair kinerja tinggi (U-HPLC)

AcTion Aceh Nutrition Journal ◽

10.30867/action.v4i1.151 ◽

2019 ◽

Vol 4 (1) ◽

pp. 36

Author(s):

Sonlimar Mangunsong ◽

Rifqi Assiddiqy ◽

Eka Puspa Sari ◽

Priscila Natalia Marpaung ◽

Rahma Arum Sari

Keyword(s):

Free Radicals ◽

Daucus Carota ◽

High Performance ◽

Calcium Salt ◽

Beta Carotene ◽

The Body ◽

Organic Chemical ◽

Chloroform Methanol ◽

Β Carotene

The lifestyle of people who tend to be unhealthy causes a lot of free radicals in the body which can cause various diseases, especially degenerative diseases. To protect the body from attacks by free radicals, the body needs antioxidants such as β-carotene. One of the vegetables containing β-carotene is “wortel” Daucus carota, that is very large in agriculture. The spread of beta carotene from carrots with chemical solvents has been done a lot, but without chemical solvents it has never been done. Based on the color, the content of β-carotene contained in carrots determines the content of beta carotene. The juice obtained by calcium salt was then centrifuged for 3000 rpm 15 minutes. The pellets are separated from the solution, evaporated to dryness, measured at a wavelength of 450-460. Pellets as beta-carotene calcium salts were analyzed by U-HPLC. The next pellet is measured at 460 wavelengths. The levels are determined by high performance liquid chromatography using C18 column and the mobile phase of chloroform-methanol (95:5) with a flow rate of 1 ml / minute at a wavelength of 460 nm. The content of β-carotene in the examination is up to 92,5%. The retention time obtained is 1,903 minutes. The results showed that this method can be used for the withdrawal and determination of β-carotene levels without organic chemical solvents.Pola hidup masyarakat yang cenderung tidak sehat menyebabkan banyak radikal bebas di dalam tubuh yang dapat mengakibatkan berbagai penyakit terutama penyakit degeneratif. Perlindungan tubuh dari serangan radikal bebas, perlu antioksidan seperti β-karoten. Salah satu sayuran yang mengandung β-karoten adalah wortel, jumlahnya sangat banyak dalam pertanian. Berdasarkan warnanya, maka kandungan β-karoten yang terdapat dalam wortel menjadi penentu kandungan beta karoten Metode ektraksi yang aman dari bahan pelarut kimia mutlak diperlukan. Untuk mengetahui kandungan β-karoten dalam wortel, lebih dahulu dilakukan penghalusan dengan blender, kemudian sari difilter /dipisahkan dari ampasnya. Sari yangdiperleh ditambahkan garam kalsium kemudian disentrifus 3000 rpm 15 menit. Pelet dipisahkan dari larutannya, diuapkan hingga kering, Diukur pada panjang gelombang 450-460. Pelet sebagai garam kalsium betakaroten dianalisa dengan U-HPLC. Pelet selanjutkan diukur pada panjang gelombang 460. ditetapkan kadarnya secara kromatografi cair kinerja tinggi menggunakan kolom C18 dan fase gerak kloroform–metanol (95:5) dengan laju alir 1 ml/menit pada panjang gelombang 460 nm. Kandungan β-karoten dalam pemeriksaan sampai 92,5%. Waktu retensi yang diperoleh adalah 1,903 menit. Hasil penelitian menunjukkan bahwa metode ini dapat digunakan untuk penarikan dan penetapan kadar β-karoten dalam tanpa pelarut kimia organik.

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